Ingredients
- 1 red capsicum, (diced)
- 2 carrots (diced)
- 1 large brown onion (finely diced)
- 3 garlic cloves (crushed)
- 2 tbs extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbs paprika
- 1 1/2 tsp chilli powder
- 1 bay leaf
- 2 tbs tomato paste
- 1 tin no added salt chickpeas, rinsed
- 1 tin black beans, rinsed
- 1 tin kidney beans, rinsed
- 1 tin of corn, rinsed
- 1 cup vegetable stock
- 1 tin diced tomatoes
- TO SERVE:
- 1.5 avocado
- 6 tbs greek yoghurt
- 1 cup rice, cooked
- 150g grated cheese
Method
- 1 Heat oil in a large frying pan over medium heat. Add onion and cook until softened
- 2 Add garlic, carrot and capsicum and cook for 8 minutes or until capsicum has softened
- 3 Add tomato paste, spices and oregano, cook for 3 minutes or until fragrant
- 4 Transfer mixture to a slow cooker. Add bay leaf, beans, chickpeas, tomatoes and stock, stirring to combine
- 5 Cover with a lid and cook on high for 4 hours
- 6 Top with avocado, cheese, greek yoghurt & rice
Schedule your next visit
If you’re interested in booking an appointment with one of our team members, contact our clinic today and we’ll be happy to find time for a consultation.
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